Directions

1. Remove softened ice cream from container and scoop into a large bowl. Add mini marshmallows and stir with a spatula or wooden spoon to combine.  Quickly return ice cream to container and freeze for 15 minutes.
2. While ice cream is hardening, crush graham crackers in a food processor or place them in a zip top bag and crush with a rolling pin. Pour cracker crumbs onto a small rimmed baking sheet and spread them out. Set aside. 
3. Remove Keebler Fudge Stripe Cookies from packaging and place them upside-down on a rimmed parchment-lined baking sheet in two rows of 12.
4. Once ice cream has firmed up a bit, use a 2-tablespoon cookie scoop to scoop ice cream onto one row of cookies.  Top each sandwich with the second cookie and press gently to seal. Place the baking sheet in the freezer and chill for 10 minutes. 
5. Once ice cream sandwiches are no longer melty, but before they’re frozen solid, remove tray from freezer and roll the edges of each sandwich in graham cracker crumbs to coat.  Return to freezer and freeze until ready to serve.